Hydroxysafflor yellow A triggered a fast-to-slow muscle fiber-type conversion


Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
06 Jun 2022
Historique:
pubmed: 26 5 2022
medline: 9 6 2022
entrez: 25 5 2022
Statut: epublish

Résumé

Hydroxysafflor yellow A (HSYA) is the main bioactive component of safflower and has been reported to have significant health-promoting abilities. However, the regulation of HSYA on different types of skeletal myofibers is largely unknown. Here,

Identifiants

pubmed: 35611953
doi: 10.1039/d1fo03612b
doi:

Substances chimiques

Quinones 0
RNA, Messenger 0
hydroxysafflor yellow A 146087-19-6
Chalcone 5S5A2Q39HX

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

6317-6328

Auteurs

Yujie Sun (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Zhijun Wang (Z)

COFCO Aerocean Oils & Grain Industrial Co. Ltd, Shawan, No. 1 West Park Road, West Urumqi Road, Shawan County, Tacheng District, Xinjiang Province 832100, China.

Chenzhipeng Nie (C)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Lamei Xue (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Yu Wang (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Jinxin Liu (J)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Mingcong Fan (M)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Duo Zhang (D)

Clinical and Experimental Therapeutics, College of Pharmacy, University of Georgia and Charlie Norwood VA Medical Center, Augusta, Georgia, USA.

Ruikun He (R)

BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No. 99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China.

Xuguang Zhang (X)

BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No. 99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China.

Haifeng Qian (H)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Billy K C Chow (BKC)

School of Biological Sciences, University of Hong Kong, Hong Kong, China.

Yan Li (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

Li Wang (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. liyan0520@jiangnan.edu.cn.

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Classifications MeSH